Description
Light, crispy, and baked to perfection, these zucchini chips are a healthier alternative to fried snacks. Coated with parmesan and panko breadcrumbs, they’re full of flavor and easy to make in just 30 minutes!
Ingredients
Scale
- 2 medium zucchinis, sliced into 1/8-inch rounds
- 1.5 tablespoons olive oil
- 1/3 cup panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1/4 teaspoon salt
- Optional: Greek yogurt ranch for dipping
Instructions
- Preheat oven to 425°F (220°C) and set up a wire rack over a baking sheet. Spray the rack with cooking spray.
- Toss zucchini slices in olive oil until evenly coated.
- Combine breadcrumbs, parmesan, and salt in a small bowl.
- Dip zucchini slices into the breadcrumb mixture, pressing gently to coat. Place slices on the wire rack in a single layer.
- Bake for 15-20 minutes, until golden and crispy. For extra crispiness, broil for 1-2 minutes.
- Serve warm, optionally with Greek yogurt ranch.
Notes
- Use a mandoline slicer for even slices.
- Don’t skip the wire rack—it ensures crispiness by allowing air circulation.
- For extra flavor, add garlic powder or paprika to the breadcrumb mixture.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American